Andrew Fung, chef at XIX Nineteen in Edmonton, suggests some vegetarian finger foods that even the most carnivorous Grey Cup goer will enjoy. Andrew focuses on food that is fresh and not too complicated, and your friends are sure to love this recipe for potatoes with roasted garlic verde dressing!
1½ kg or six large potatoes
¼ cup (60 mL) extra virgin olive oil
1½ tsp kosher salt
1 tsp black pepper
1 cup oven-dried kale
1 cup (250 mL) canola oil
75 mL (1/3 cup) grainy Dijon mustard
75 mL (1/3 cup) plain Dijon mustard
½ cup plus 2 Tbs (150 mL) lemon juice
½ cup parsley, chopped
1 head (roughly 11 cloves) roasted garlic, chopped
2 tsp salt
1 tsp pepper
- Preheat oven to 375º F.
- Blend all ingredients for garlic dressing together in a hand blender.
- Cut potatoes in quarters or bite-sized pieces, and toss in olive oil, salt, and pepper.
- Roast potatoes in the oven for 30-40 minutes, or until done (you should be able to easily pierce potatoes with a fork).
- Drizzle garlic dressing on top and serve.